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Thanksgiving Manual: Carving

If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer. Watch Bon Appétit on The Scene: http://thescene.com Subscribe to the all-new Bon Appétit channel here:http://www.youtube.com/user/BonAppetitDotCom?sub_confirmation=1 Visit the Bon Appétit channel for more video: https://www.youtube.com/BonAppetitDotCom Visit the Bon Appétit website for more: http://www.bonappetit.com Connect with Bon Appétit Magazine online: Visit BonAppétit.com: http://www.bonappetit.com Follow Bon Appétit on Facebook: https://www.facebook.com/bonappetitmag Follow Bon Appétit on Google+: https://plus.google.com/+bonappetit/posts Follow Bon Appétit on Twitter: https://twitter.com/bonappetit Follow Bon Appétit on Instagram: http://instagram.com/bonappetitmag Follow Bon Appétit on Pinterest: http://www.pinterest.com/bonappetitmag/ Follow Bon Appétit on Tumblr: http://bonappetit.tumblr.com/ Thanksgiving Manual: Carving
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